Mushroom, Kale and White Bean Soup
This is a delicious vegan soup that makes for a light, but satisfying lunch or an accompaniment to dinner. I love making a large pot of soup during the weekend
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Cooking tools:
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- Chef's knife
- Cutting board
- Can opener
- Colander
- Wooden spoon
- Measuring spoon
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- Ladle
- Serving bowl
- Spoon
Ingredients
- 3 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 10 oz mushrooms, assorted, sliced
- 1 can white beans, drained and rinsed
- 1 can tomatoes, diced, no added salt (including liquid)
- 8 sprigs fresh thyme
- 4 cups kale, chopped
- 1/4 cup dry white wine
- 1 tbsp balsamic vinegar
- 4 cups vegetable broth, low-sodium
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